Thai Red Curry

6 people
35 min

This fall is all about the easy yet super delicious recipes. I’m in my final year of grad school and I want to know I have a great meal waiting for me every evening without putting in a lot of effort. This Thai red curry is perfect for meal prepping!


I used to think the best curry had to be homemade. But I learned that many restaurants actually use store bought paste! There’s no shame in it because it tastes so great. And once you get used to making curry at home, you’ll realize that it’s just as good as the restaurants!

Preparing this Thai red curry

The first thing you need to do is prep the chicken. First, you’ll need to slice up your chicken. I like to butterfly the chicken thighs. To do this, flip the chicken so the shiny smooth side is facing down. With the knife parallel to the cutting board, slice the thicker parts of the chicken right down the middle, but stop before you’re about to slice the chunk off completely. This gives you an even foundation to cut the chicken into cubes.


The rest is easy, all the vegetables just get diced and sauteed for a bit. Simmer it all with the curry paste and coconut milk and it’s good to go.


Ingredients

These ingredients aren’t hard to find in a mainstream U.S. grocery store, but there are some specific brands that I like to get that can only be found in an Asian grocery store. This is the curry paste I like to use. This is the coconut milk I use.


There are a few other optional ingredients that you can add to the curry at the end to suit your personal taste. Fish sauce is a popular Thai condiment. It adds salt and umami to dishes. If you don’t have any and would like a saltier dish, just add salt. Thai chili flakes will make your dish spicier. If you can’t find Thai chili flakes, you can get dried bird chilis and grind them in a mortar and pestle.

Serving the Thai red curry

I love eating this curry with jasmine rice. I always make it in a rice cooker, so I have not included a recipe on how to cook it in a pot.


Variations

Feel free to swap out the protein for this curry. Tofu would be an excellent swaption for this dish

I hope you enjoy! Check out my other Thai dishes:
  • Yellow curry noodle soup
  • Thai chicken satay
  • Thai spring rolls

Recipe details

  • 6  people
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients


  • vegetable oil, for sauteeing
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 bell pepper, diced
  • 1 small onion, diced
  • kosher salt, to taste
  • 2 cloves garlic, minced
  • 1 4- oz. can curry paste
  • 1 13.5- oz. can coconut milk
  • jasmine rice, for serving
  • 1/4 bunch cilantro, roughly chopped, for serving
  • fish sauce* (optional)
  • Thai chili flakes (optional)
  • sugar (optional, to taste)

Instructions


Cut chicken into 1 inch cubes. In a large heavy bottom pot such as a dutch oven, heat oil on medium-high heat. Saute the chicken for 1 minute. Do not move the chicken around during this time. Flip and saute for another minute, again don't move around the chicken. Saute for another 1-3 minutes or until cooked through. Remove from pot and set aside.
Saute peppers on medium-high heat for 4 minutes. Sprinkle some kosher salt over the peppers about halfway through. Lower heat to medium and add onion. Saute for 4 more minutes, sprinkling kosher salt halfway through.
Add the garlic and the curry paste. Saute for 1 minute. Add the coconut milk. Bring to a boil. Lower to a simmer and simmer for 4 minutes. Add the chicken and simmer for 1 minute more. Taste and add more kosher salt, fish sauce, sugar, or Thai chili flakes if necessary. Serve with jasmine rice.

Tips

  • Fish sauce: It’s ok if you don’t have fish sauce on hand. Its main purposes are to make a dish saltier and have more umami. If you don’t have any and your dish needs salt, just add salt.

Elle Marcus
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